4 servings

1 kg peeled ripe plum tomatoes

1 tbsp olive oil 

¼ chopped onion

1 minced garlic clove (or to taste)

1 tsp sea salt

pepper to taste

1 tsp oregano 

Crush the tomato in the food processor as your preference: puree or in chunks.

Add the oil to a skillet and sauté the garlic and onion until golden. Add the crushed tomatoes and season with salt, pepper and oregano. Cook semi covered over low heat for 1 hour, stirring occasionally. Rectify the seasonings.

When cold you can refrigerate for a few days or freeze to extend the duration.

Per serving: 125 gr ½ cup app

Cal: 90        P: 2        F: 3.7       Cb: 9.7